Makes 2 servings

4 slices turkey or chicken cutlets, about 3/4 pound

1/4 teaspoon kosher salt

1/2 stick (4 tablespoons) unsalted butter, divided

1 tablespoon extra-virgin olive oil

Flour

2 cloves garlic, crushed, peeled

1/2 lemon, with rind, thinly sliced

1/4 cup pitted green olives, cut into strips

2 tablespoons tiny capers, drained

1/2 cup white wine

2 tablespoons lemon juice

1 1/2 tablespoons chopped Italian parsley

1. Pound meat slices between pieces of waxed paper to an even 1/4-inch thickness. Season with salt. Melt 2 tablespoons butter with olive oil in a large skillet over medium heat. Spread flour on a plate; lightly dredge meat in flour, tapping off excess. Lay slices, in batches, in skillet so pieces don't touch. Cook until edges caramelize, 1-2 minutes. Turn to caramelize other side; transfer to a plate. Repeat with remaining slices.

2. Increase heat to high. Add garlic and lemon slices to skillet; turn lemon to caramelize both sides. Add olives and capers; let sizzle 1 minute. Pour in wine and lemon juice. Heat sauce to a boil. Add 1/2 cup hot water. Boil sauce until reduced by half. Whisk in remaining 2 tablespoons butter in pieces. Reduce heat to a simmer. Return meat slices to pan. Simmer to cook meat through; do not overcook. Arrange meat on a warm platter. Stir parsley into sauce; pour sauce over meat.

Adapted from "Lidia's Italy in America," by Lidia Matticchio Bastianich.